Instructions:
In a food processor, combine the cooked garbanzos, eggs, and salt. Puree until the mixture is the consistency of a very thick, slightly chunky hummus.

Pour into a mixing bowl and stir in the cilantro, onion, lemon zest, and sprouts.

Add the breadcrumbs, stir, and let sit for a couple of minutes, so the crumbs can absorb some of the moisture.

At this point, you should have a moist mixture that you can easily form into patties. If the mixture seems a bit dry, add water, 1 tablespoon at a time until the mixture is moist.

Brush your grill with oil and cook for 6-8 minutes on each side.

Note from Moscow Food Co-op:
We topped our burgers with local arugula, tangy goat cheese and creamy Greek yogurt. Sandwiched between a made-from-scratch bun from our co-op, this is a veggie burger even meat eaters will dig!

You'll find our York and Pedrosillano garbanzo beans in the bulk department of Moscow Food Co-op.

For more delicious recipes from Moscow Food Co-op, visit The Beet Box.